So we’ve all heard about Trim Healthy Mama’s “Nuke Queen’s Awesome Bread” (for which you can find the recipe here). It took over the main THM Facebook group for weeks! People kept asking me if I’d tested it with my baking mix recipe. Little did they know that I had been working on a similar recipe for months. I kept trying and failing, so I abandoned the effort for awhile. However, everyone’s questions prompted me to pick up the project again, and several tries later I finally managed to come up with a result that met my expectations! This versatile bread uses my baking mix (although I’ve provided a substitution suggestion for THM Baking Blend in the “Notes” section of the recipe) and can be used in any THM fuel setting.

You guys know that I try not to set unrealistic expectations with my recipes. I don’t pretend that cooked radishes taste exactly like potatoes. However, radishes are good just as they are – as radishes. Same with this bread. It’s not fluffy white bread made with glutinous flour. However, it’s good, and I enjoy it a lot. If you decide to give it a try, I hope you will enjoy it too!

I love to toast this bread and use it to sop up the yolk from my “dippy eggs”, make a grilled cheese sandwich, top it with peanut butter and strawberry jam…the options are endless!

I love the fact that this bread is so full of protein! It’s very filling.

Below is a picture of how I rigged up my parchment paper in my bread pan. Fat makes egg whites deflate, so I didn’t want to grease the pan. Neither did I want to use a bunch of parchment paper, so I just cut a strip long enough to cover both long sides and the bottom of my pan. The bread will stick to the short sides, but you can just use a sharp knife to cut it away from the pan. Or you could just use more parchment paper…(I know, I know, I do things a little differently some times…).

I have not tried microwaving this bread, and I honestly have no desire to do so. In my experience, baked goods often have a much nicer texture than microwaved ones.

As always, be sure to check out the “Notes” section of the recipe for answers to frequently asked questions. You can also scroll down below the recipe to the “Suggested products” section to find links to the products I use.

My friend Judy from Wonderfully Made and Dearly Loved also has a Fuel Pull bread recipe, which you can see here. Hers calls for THM Baking Blend, so if you have some of that on hand, give Judy’s recipe a try! (I have substitution suggestions in the Notes section of my recipe below for using THM Baking Blend in place of my baking mix, but I have not actually tested my recipe with THM Baking Blend.) Judy has a lot of other great recipes on her site as well, like this Blueberry Cheesecake Bread Pudding that uses her bread recipe (I bet it would work with my bread recipe as well, so you should totally check it out because it sounds amazing!).

This versatile loaf is a Fuel Pull for Trim Healthy Mamas and can be used in any fuel setting. As long as you don't eat more than ⅓ of the loaf at a time (which would be overkill), you'll stay in FP mode. Low carb, low fat

Preheat the oven to 350 degrees. Prepare a bread pan (9"x5") by cutting a piece of parchment paper wide enough to cover both long sides and the bottom of the pan (see picture above). You can ignore the two short ends for now. Set aside.

Whisk the dry ingredients together.

Whisk the yeast and honey into the water and set it aside for 5 minutes. It should foam and rise to show that the yeast is active.

While the yeast is proofing, beat the egg whites and cream of tartar together on high with a hand mixer for one minute. The egg whites should get nice and foamy.

Immediately add the dry ingredients and yeast mixture to the egg whites and fold them in on the lowest setting of your mixer just until mixed smoothly. Mix as little as possible!

Immediately pour the bread dough into the parchment-lined bread pan, smooth the top, and place in the oven. Do not grease the pan (fat causes egg whites to deflate).

Bake at 350 degrees F for 43-45 minutes. Take the pan out of the oven, slice along the two short ends to cut the bread away from the pan (it will probably stick slightly to the ungreased pan, but that’s OK), and lift the loaf out of the pan using the parchment paper. Let cool on a wire rack for several hours or overnight, then slice. Store in the refrigerator (or freezer for longer-term storage).

I usually get about 14 slices out of a loaf. As long as you don't eat more than ⅓rd of the loaf in one sitting (which would be totally overkill), you'll stay in FP mode.

Notes

*If you have THM Baking Blend on hand and would rather use that than the ¾ cup of my baking mix called for in this recipe, try 1 cup of THM Baking Blend. You will still need to add the ½ cup of oat fiber (this keeps the bread lighter in texture and calories).**You can use whatever brand of gelatin you have on hand in the same amount in this recipe.***I recommend using instant yeast in this recipe because it is quick-acting and doesn't need a rising time.I have not tried microwaving this bread, and I honestly have no desire to do so. In my experience, baked goods often have a much nicer texture than microwaved ones.

Not this specific recipe, no (it didn’t last that long…lol), but I’m sure it would work. Most baked goods freeze just fine. Things that contain a lot of dairy like cheesecakes and Jello salads you have to be a little more careful about because they can get soggy. Cheesecake often does OK, but Jello salads – just no. Don’t try that. 😛

I read that an equal amount of lemon juice or white vinegar would work as a substitute for stabilizing egg whites. I tried it and my bread turned out awesome. Briana this bread is far better than the Queens Nuk bread. I’m excited for your new cook book to arrive in my mailbox soon!

I have found a great E bread I like at Aldi, so I just need a great S bread….this sounds yummy….do you think it would work with two cups of whole eggs (if I separated them and beat the whites as suggested) instead of just the whites? Thanks!

I can’t wait to try this, need to head to the store for the gelatin first! One question Briana, do you happen to know the nutrition info for each slice if you get 14 slices? I’m mostly interested in the carb count…TIA!

Hi Carol! Are you sure you used 2 cups of egg whites? I’m not sure how you could have only minimal moisture if you use 3/4 cup of my baking mix and 1/2 cup of oat fiber as the flours to almost 2 1/2 cups total of combined liquids. Did you make any flour substitutions?

Tried this today with the THM baking mix and it came out great. The only thing I have to say is that 14 slices is cutting it very thin. I ended up with 10 slices which looked reasonable. Thanks for the recipe. It was great toasted as a side to the new THM slimming soup.

Wow, Briana!!! I am so pumped about this recipe! It’s simple, and came out great! I am so excited that it uses the oven, and that it uses yeast (it gives it more of a fluffy white bread flavor, yum!) I have enjoyed this bread in a lunch sandwich, and topped with butter, and am looking forward to trying cinnamon sugar toast, PB&J sandwich, and all kinds! The recipe is also so beautifully laid out, easy to follow! 🙂 Thank you!

I wonder if I put this in my muffin top pan if I could make “buns” for burgers. Any suggestions on how long to bake? I need to get a few ingredients but I would love to make some bread and buns this wknd.

I really do not know, but I’m sure it wouldn’t take nearly as long. I would check at ten minutes and see how they look (they probably won’t be done), then every couple minutes after that. I’m guessing it would take 15-20 minutes, but then I’m really not sure how thick a muffin top pan is…

Hi Briana, I’m looking forward to trying this, but I was wondering, do you think Truvia Baking Blend work well as the sweetener in this? Also, where would I likely find the oat fiber in the grocery? With like, the xantham gym and almond flour?

I believe that Truvia Baking Blend contains sugar, so I don’t recommend using it as a sweetener, but if that’s what you’d like to use, you can use this sweetener conversion chart to help you convert: http://www.trimhealthymama.com/main-home/sweetener-conversion-chart/ Find out what the Truvia Baking Blend measures like and use that in your calculations. 🙂
Unfortunately oat fiber is a product that can only be found online. There are a few links below the recipe that will show you where I buy mine.

I had made the nuke bread and really disliked the eggy taste. This is so much better. I love it with a smidge of butter and the strawberry jam….yum! Thank you so much for making bread part of my life again!

I baked this wonderful bread recipe of yours in a pullman pan. The narrow shape and high sides suited it perfectly.
I was in awe of how beautifully it came out!
I’ve been enjoying it all week! (Toast with cream cheese and thin nectarine slices, so yummy.)

Just baked this bread yesterday and patiently waited until today to try it. I made a grilled cheese sandwich and Just like Campbell’s soup from THM for lunch and it was AMAZING!!! if you would have been in my kitchen you would have heard a big yummmmmmmmy!!! You are a genius!!!!

I just made this for the first time this morning. I guess my pan was too small. I will make it again in a larger pan on another day. I was watching it and it rose up so beautifully, then the doorbell rang. When I got back to the kitchen, it had bubbled over and fallen. So sad because it was looking so beautiful. It was a little wet on the bottom, so I also need to bake it longer.
The flavor , though, was really nice. The little bit of yeast really helped mellow out the flavor of the oat fiber. (I’m not a big fan of the flavor of oat fiber!) I will definitely make it again.
Thank you, Brianna, for all of the work that you do to test your recipes before you post them. So many of my favorite THM friendly recipes come from you.

Thanks for the great bread recipe! My loaf rose beautifully. I refrigerated it over night before slicing it and I’ve got perfect slices. My bread pan was a little smaller then yours so I patted out a small pizza crust (with wet hands). I’ll definitely be making both again!

I’m excited to try….but one question……the nuke queen bread tasted “eggy” to me….I could taste and smell egg the whole time. Yuck. Maybe I’m sensitive to smell….but do you notice “eggy” in this bread??
I’m enjoyed everything I’ve tried of yours so far! Hoping this is a win too!

Has anyone tried doubling the amount to make a larger loaf of bread? I’ve made this three times I think and each time it turns out that when you slice it it’s like having a half of a piece of bread. The loaf doesn’t rise may be the way it should? I’m not sure what I’m doing wrong.

The only thing that keeps me from making this bread is the 2 cups of egg whites. I can’t buy the carton of whites. (Seems like 2 cups would make this bread pretty expensive, even if the whites were available. ) To use whole eggs – I’d have to figure out how to use all those yolks before they got bad. 🙁

I know – I agree. It’s not something I make a lot, but I wanted to have a FP bread option available for my readers. I actually usually use this recipe to get my bread fix (it’s an E for THMs) >> http://www.briana-thomas.com/homemade-bread-e/
It only takes 1 c. egg whites for 3 loaves of bread. The eggs are necessary for structure in breads that have either no gluten (this FP recipe) or reduced gluten (the E recipe).

I recommend using instant yeast in this recipe because it is quick-acting and doesn’t need a rising time. 🙂 If all you have is a slower-rising yeast, I would try it and hope for the best. It will probably still turn out since baking powder is the main rising agent in this recipe.

This is definitely the best tasting and texture of low carb bread yet! Mine was a bit crumbly when slicing but I think I over cooked it trying to match the color in the posted pic. Does your’s always look golden or can I be done without that? Or is your bread crumbly too? Looks lovely in your pics. Thanks so much for this recipe!

Briana…bless your heart for coming up with this recipe. One of the reasons I have a hard time sticking to THM is because of the lack of bread. Anyway, this turned out GREAT!!! It looked exactly like yours. I was hopeful taking it out of the oven since the top seemed “firm” like regular home made bread, but I got really excited when it didn’t deflate after 30 mins like the nuke queen bread I made did. Then, to not have that super eggy flavor (still is a little, but tolerable for sure) , was so wonderful! I cheated after about an hour into cooling and sliced it to taste and was very pleased! So, thank you, thank you!! I’m going to try your pumpkin pie next….fall is in the air! 🙂
**In case anyone is interested:
*lining the pan with no spray the way you direct works perfectly.
*I used 1/4 tsp. regular sugar in place of honey (didn’t have) and the yeast proofed great. I bet even less can be used.
*A serrated edge knife slices it nicely with no crumbs.
*the way you lay out the ingredients in your recipes makes it so easy to follow.
*I used the baking blend recipe from the cookbook of yours that my family gifted me with 🙂
*Baked the bread in a bread pan similar to a Pullman Pan. Narrow with straight sides.

I was excited about the recipe and pleased that my loaf turned out looking just as good as your pictures. However, the bread does not taste good at all. I can barely forced myself to get through a slice. This is the first non-wheat (THM) loaf I’ve made, so I’m wondering if it’s just me. Many of the THM diet recipes I’ve made do not taste nearly as wonderful as the regular foods I make. This is a tough diet for me.

Hi Rebecca! I’m sorry you didn’t like it! It definitely does take time for taste buds to adjust, and it takes time to learn how to use the new (ODD!) ingredients and find out what you need to change in order to make the recipes work for you. Basically, you have to learn how to cook/bake all over again! That may sound discouraging, but I prefer to see it as a challenge and revel in learning new ways of doing things. 😉 This bread doesn’t have much flavor on its own; it’s meant to be a blank canvas for toppings. I strongly suggest that you try a THM E bread recipe that uses sprouted or soured wheat flour because that would most likely me more what you’re looking for. 🙂 This is the only one I currently have: https://www.briana-thomas.com/homemade-bread-e/

I received your cookbook as a gift and am delighted. I make the basic bread today. Batter was tasty. Yeast was proofed and eggs fluffy, not too much mixing. It came out pretty flat. I took it out of the pan immediately. Should I have let it slow cooled (with oven door open) or left it in the pan for awhile??

Hmm…it sounds like you did it right! Mine doesn’t rise super high either. Without gluten in the flour, you lose a lot of that structure that allows bread to maintain its air pockets and get nice and fluffy and rise. If you want a more traditional bread recipe, I recommend trying the Homemade Bread recipe in the same section (it’s a Healthy Carbs, or THM E recipe). 🙂

PS despite it’s short stature, it tastes good and my husband, a true sandwich man, says it’s OK!
I have also provided the link and recipe to Myfitnesspal so that I can count it in my daily counts and others, who are also numbers people, like me, can do the same (recorded as Briana’s basic bread).

I am looking forward to trying the Homemade bread recipe for a future Sabbath!

I used the basic bread recipe to make hot dog buns. Put dough in a “Twinkie” silicon pan and it made 6 hot dog buns and one round bun with leftover dough. Held up well with hotdog inside with my addition of mayo, mustard and a little chunky cole slaw

I’m sorry – I have no idea! Did you make any substitutions for any of the flours? Use a full 2 cups of egg whites? Mine doesn’t rise super high either, but definitely more than 1 1/2 inches! I’m sorry you had trouble with it.

When eating this with homemade peanut flour peanut butter and chocolate chips (Thm approved of course!) would it be an S instead of an FP? And what about having it with Peanut flour peanut butter and your jelly?

As long as you’re sticking to about 2 pieces of bread, a moderate amount of your FP peanut flour peanut butter, and a few chocolate chips, you’ll still be in FP mode. 🙂 If you really load on the toppings, you’ll be approaching a light S. Same with the peanut flour peanut butter and jelly, although the jelly amount isn’t going to be an issue if it’s made with berries since it would be very low in both carbs and fats.

[…] made with alternative flours are just plain hard to get right (as I found out when coming up with my basic bread recipe here)! They’re actually more difficult for me to concoct than sweet baked goods are…quite […]

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